These delicate bars are perfect for the Christmas holidays. The shortbread crust is topped with a gooey macadamia cranberry filling.

Yield: Makes 32.



  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 cup salted butter, chilled and cubed
  • 1 cup packed golden brown sugar
  • 1/3 cup salted butter
  • 1/4 cup whipping cream
  • 1/4 cup white corn syrup
  • 2 tbsp maple syrup
  • 1 cup coarsely chopped salted roasted macadamia nuts
  • 1 cup dried cranberries


  1. Preheat oven to 350°F.
  2. To prepare crust, place flour and sugar in a food processor; process until combined. Add chilled butter and process, using an on/off motion, until mixture forms coarse crumbs.
  3. Press crumb mixture into a 9x13 inch baking pan lined with non-stick foil that overhangs by 2 inches; set aside.
  4. Bake until light golden, about 20 minutes.
  5. Meanwhile, to prepare topping, combine brown sugar, butter, cream, corn syrup and maple syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil, uncovered, for 1 minute.
  6. Remove baking pan from oven. Sprinkle nuts and cranberries over hot crust. Pour topping over nuts and cranberries. Continue baking for 15 minutes or until topping is bubbly. Cool in pan on a rack.
  7. Using foil as an aid, lift square from pan. Cut into squares. Remove squares from foil. Store in an airtight container in refrigerator for up to 1 week. May be frozen for up to 1 month.
Nutritional analysis per 1 square:

170 calories, 9.7 g fat, 20.9 g carbohydrate, 1.2 g protein, 0.8 g fibre, 50 mg sodium